Watercress Salad with Port-Braised Figs and Pickled Onions

Ingredients for Watercress Salad with Port-Braised Figs and Pickled Onions

• 1 colher de sopa de azeite de oliva

• 1 medium-size red onion, thinly sliced (about 475ml )

• 1 tablespoon Champagne vinegar or white wine vinegar

• 1 colher de chá de açúcar

• 2 tablespoons red wine vinegar

• 1/4 colher de chá de sal

• 1/8 colher de chá de pimenta-do-reino moída na hora

• 1/8 teaspoons sugar

• 60ml grapeseed oil or vegetable oil

• 2 tablespoons extra-virgin olive oil

• 1 750-ml bottle ruby Port

• 450g dried black Mission figs, stems removed, figs halved

• 3 bunches watercress, thick stems removed (about 1925ml )

• 6 heads of Belgian endive, trimmed, cut crosswise into 1/4-inch-thick slices

Heat oil in large nonstick skillet over medium heat. Add onion and stir 1 minute to coat with oil. Add vinegar and sugar and stir until onion begins to soften slightly, about 3 minutes. Transfer onion to baking sheet or platter; spread in single layer. Sprinkle with salt. Cover and chill at least 8 hours or overnight (onion will turn pink). DO AHEAD: Can be made 2 days ahead. Keep chilled.

Whisk red wine vinegar, 1/4 teaspoons salt, 1/8 teaspoons freshly ground black pepper, and sugar in small bowl. Gradually whisk in both oils. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.

Combine Port and figs in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until figs are plump and tender, about 30 minutes. Using slotted spoon, transfer figs to small bowl. Increase heat to medium-high and boil Port syrup until thickened and reduced to 90ml , about 8 minutes. Transfer syrup to another small bowl. DO AHEAD: Can be made 2 days ahead. Cover figs and Port syrup separately and chill.

Combine endive, and pickled onion Toss salad with vinaigrette Port syrup over each salad among plates. Sprinkle salads and serve.

Aviso Legal

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